ENZYMES

Pectolytic enzyme preparation, purified of cinnamoyl esterase, for skin contact during white wine pressing to extract aroma precursors and varietal aromas for the production of fruity white wines.

Liquid enzyme preparation for the maceration of red grapes. Kosher Certificate for Passover available.

Liquid purified blend of pectolytic enzymes to maximize yield, reduce required pressure, and optimize extraction of aroma precursors for white and rosé must.

Preparation of pectolytic enzymes with secondary activities designed to reveal the aromatic precursors of thiol-rich grape varieties.

Enzyme with endo-glucosidase activity extracted from egg whites. Degrades gram(+) bacterial cell including Oenococcus, Lactobacillus and Pediococcus.